Le Creuset® Signature Soleil Skillets

Say hello to sunshine! Introducing Soleil, the energetic new color from Le Creuset with a fresh lemon hue that will instantly brighten any kitchen. Cast-iron skillets have long been treasured kitchen staples for stovetop frying and oven baking, and this skillet from Le Creuset delivers that same level of reliable performance time and time again.

Comfort foods like cornbread are often prepared in a cast-iron skillet lined with bacon drippings or vegetable oil—and chefs everywhere attest to the cast-iron skillet’s unique ability to produce the desired balance of a crispy golden crust and a soft, fluffy interior.

This round skillet features sloped sides for dripless pouring of fats and oils. Matte-enamel interior requires no seasoning and is ideal for sautéing and searing meat. Durable enamel construction protects skillet—inside and out—from chipping, cracking and excessive wear. Goes effortlessly from oven to table for beautiful presentation.

Note: The 6⅓", 9" and 11¾" skillets ship from the vendor and incur an additional charge.

Care: Dishwasher safe

Dimensions: 6⅓", 9", 10" or 11¾"

Material: Enameled cast iron

Warranty: Limited lifetime warranty

Made in France

BUILT TO LASTEach skillet is painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired twice. This durable enamel construction protects skillet—inside and out—from chipping, cracking and excessive wear.

PRETTY AND PRACTICALGoes effortlessly from stovetop or oven to table for beautiful presentation.

SPACIOUS AND VERSATILEThe cooking surface accommodates multiple servings. Great for everything from sautéing and searing meat to baking cornbread.

SLOPED SIDESEnable dripless pouring of fats and oils.

BENEFITS:

Skillet is sand-cast, painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired twice

Cooks evenly and provides excellent heat retention

Matte-enamel interior requires no seasoning

Spacious cooking surface for multiple servings

Great for everything from sautéing and searing meat to baking cornbread

Colorful exterior enamel resists chipping and cracking and withstands years of use

Strong iron handle provides steady grip during use and transfer

Goes effortlessly from oven to table for beautiful presentation

A revolution in cookware began in 1925 when Armand Desaegher, a casting specialist, and Octave Aubecq, an enameling expert, recognized an opportunity to improve the versatility of cast iron cookware by coating it in a porcelain enamel glaze. They established the Le Creuset factory in Fresnoy Le-Grand, France, where each piece is still manufactured today.

The rigorous process starts with molten iron being sand cast from a single mold that’s destroyed after use, explaining why no two pieces are identical. Pots, pans and accessories are then painstakingly polished and finished by hand, sprayed with two coats of enamel and fired twice. No other procedure yields cookware that so evenly conducts and retains heat, making Le Creuset cast iron second to none for slow cooking.

Le Creuset’s signature color, Flame, was created to reflect the intense orange hue of molten cast iron inside a cauldron (“creuset” in French). In the company’s early years, this vibrant shade offered a refreshing color choice within a sea of gray. Carrying on the tradition, Le Creuset features a wide range of vibrant colors to complement any kitchen décor.

In 1995 Le Creuset began expanding into new categories: stainless steel, stoneware, silicone, enamel on steel, textiles and forged hard-anodized aluminum. Although some production processes have been modernized, you can be sure the handmade qualities of Le Creuset cookware remain unchanged. The company still manufactures their cast iron cookware in the original foundry, with each piece passing through the hands of 15 skilled artisans to ensure flawless perfection.

With the consistent qualities of authenticity, originality and innovation, Le Creuset maintains a connection to both heritage and modernity.

If you want the BEST sear possibly on anything, meat, veggies...whatever, this is the skillet for you. Everyone needs this piece. Not only does it give you the absolute best color on any meat or poultry, but its excellent for baking! Biscuits, pizza, cobbler....I've done it all and everything comes out better in this skillet! I own three!

On the Le Creuset website videos, a chef demonstrates cooking pizza in the skillet. He preheats the empty skillet on a very high heat (450 F) for close to a half hour, before placing the pizza dough in the skillet. Is it safe to heat the empty skillet dry, at such a high temperature or can it harm the enamel over time?

Best Answer:From Le Creuset: "Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick."

I have a gas stove, and heat my skillet on medium heat for a few minutes while I roll the puzza dough out. When ready I put the rolled out dough in the skillet, apply pizza sauce, then the toppings, then cover with a lid and cook for 4 minutes. Then, I remove the lid and let the pizza cook for 1 more minute. Comes out beautifully. My method is based on a skillet pizza recipe I found in the Artisan Bread in Five webpage. Hope this helps!